Chicken curry with coconut – A lift from Kerela Cuisine

South Indian chicken and fish curries have always being a bugbear for me;a herculean task rather.While its easy in terms of cooking , yet the minor difference in ingredients is all that makes the change in taste and texture ,that’s the task.Personally i love this flavor ,either the ground coconut ,the coconut milk or the tamarind taste infused with the aroma of the curry leaves and mustard seeds.That really the crux of South Indian style of cooking.But the finer nuances of the blend of ingredients used in the 4 different cuisines of the 4 states of South india always intrigued me, for its their unique taste and flavor, each enchanting an exhilarating in their own way..Each cuisine holding strong in their flavors albeit a minor tweak in the ingredients.Add to it the Malwani cuisine , and i go into a dizzy; trying to figure out how can each cuisine be so uniquely different yet so amazing..In totality I am in love with their style of preparations and very often do arrive at a specific taste during my kitchen experiments. However this time, it was a little tried and tasted from up the internet..I don’t remember the site ,however , used my creativity to an extent by using the proportions in a way that I felt will arrive to the taste that I wanted. It did turn out to be a delight
Ingredients:
Chicken 500 gms
Ground coconut 1/2 cup
Shallots- 6 to 7
Coriander seeds 2 tbsp
Cumin seeds 1 tbsp
Black Peppercons 1 tbsp
Cinammon 1 stick
Cloves 5 to 6
Cardamon 2
Dry chilly 2
Ginger a small stick
Garlic 5 to 6
Onions sliced 1 small
Tomato 1 small
Coriander powder(optional) 1 tsp
Kashmiri mirch powder 1 tbsp
Salt as per taste
Coconut oil 1 tbsp
Method
  • In a pan dry roast shallots and keep aside
  • In the same pan dry roast coconut whole spices coriander and cumin seeds and dry red chillis.
  • Blend the coconut and shallots together into a paste with a little water
  • In a deep pan add oil and when hot add mustard seeds and when they crackle add onions ,curry leaves ,green chillis and fry.Add ginger garlic paste and continue frying.
  • Now add tomatoes and fry until they are mushy
  • Add turmeric powder and red chilly powder and cover it well
  • Open and add the grounded paste, chicken and fry the pieces well with salt.
  • Add a little water as an when required, if you feel the paste is sticking to the bottom. Cover and let it cook until done.This is a thick gravy ,hence very little waiter is required.
  • Tempering for an additional tadka – In a pan add oil and put mustard seeds, curry leaves and garlic.Pour this tempering above the curry and serve

Brilliantly infused with coconut oil, the flavor aside, the chewy texture of the freshly grated coconut and a mix of curry leaves leaves you in awe and wonder.Representing Kerela cuisine, this dish is an absolute treat , or a feast for your taste buds. Nothing exotic nor flamboyant, yet the rustic flavor of coconut and curry leaves together enthrall you and create magic.. frugal yet magical is what is sums up to be. And aided by those delicious Neer Dosas or Appams, this is a complete meal that signifies a complete treat of sorts.  No dal ,no side servings required, only the Appams /Neer Dosas that lends a sense of fulfillment to your meal.

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